Red Velvet Heat Recipe

Combine and steep

In a small saucepan combine 1/2 cup honey and 1/2 cup hot water (or 60 ml honey + 60 ml water for metric). Add 1 small dried chile de árbol (or 1/2 tsp red chili flakes) and bring just to a simmer, stirring to dissolve honey. Remove from heat and let steep for 15–20 minutes, tasting occasionally until the desired heat level is reached.

Strain out the chile and transfer syrup to a clean jar. Cool to room temperature and refrigerate. Syrup keeps up to 2 weeks. Use 1/2 oz per cocktail.

Prepare the glass

If rimming the glass: rub a lime wedge around the rim of a rocks or coupe glass, then dip the rim into coarse chili salt or Tajín to coat. Set the glass aside.

Juice watermelon and lime

If making fresh: blend seedless watermelon chunks until smooth, then strain through a fine mesh sieve to yield about 2 oz (60 ml) watermelon juice per cocktail. Juice a fresh lime to get 3/4 oz (22 ml).

Build and shake

In a cocktail shaker add 2 oz blanco tequila, 2 oz watermelon juice, 3/4 oz fresh lime juice and 1/2 oz chili honey syrup. Add 2 dashes Angostura bitters. Fill the shaker with ice, cap and shake vigorously for 10–15 seconds until well chilled (shaker becomes cold).

Strain and serve

Double-strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe). If desired, add a small scoop of crushed ice for a slightly slushy texture.

Garnish

Garnish with a thin watermelon wheel or wedge placed on the rim. Optionally finish with a light extra dash of Angostura on top or a very light drizzle (spritz) of leftover chili honey syrup for aroma and sheen.